Themisois a food of Japanese origin, derived from the seeds ofyellow soy.
Just like thetempeh, also themisois a food obtained from the fermentation ofsoyand, always like thetempehThere are also different variations of miso: cereals such as barley, rice, rye, buckwheat or millet are added to miso. Themisoof soy alone it is saidHocho Miso,themiso with barley is theMiso mugswhile miso with rice is kome miso.
The traditional preparation ofmisois long: it lasts from 12 to 24 months! On an industrial level themisoit is prepared through a fermentation of a few hours which, since it fails to stabilize the food as well as the traditional method, requires pasteurization and the addition of any additives.
Miso, nutritional properties
Themisoit is generally considered a high sodium food, in fact only one teaspoon of miso may contain 200-300 mg of sodium, however, a recent study showed that despite its high sodium content, themisoit doesn't seem to affect our cardiovascular system as much as other sodium sources would. The causes are still unknown but probably the reason lies in the fact that generally themisoit is ingested together with other foods (legumes and cereals) that have a positive impact on the entire cardiovascular system. Specifically, a 100-gram serving of miso contains 3.2 grams of sodium, hence themisoit is generally not recommended for those suffering from hypertension even if it contains isoflavones which help to reduce cholesterol in the body and protect us from coronary heart disease.
Themisoit is appreciated for its good protein intake, it is rich in “noble proteins” and some enzymes capable of improving the symbiont bacterial flora in order to prevent intestinal disorders. 100 grams ofmisothey contain about 199 calories.
Miso in the kitchen
Themiso it is often served au gratin, fried, in soup ... it is used to season and flavor anything, from pâté to biscuits, from the aforementioned fried to marinated dishes. Themisoit is used in many soups, the most popular being miso soup but even more soremenand udon soup.
There Miso soup is a traditional dish of Japanese cuisine, it basically consists of broth (dashi, fish broth) mixed withmiso.
The basis of theMiso soupand thedashi, a fish broth made fromkatsuobush(dried tuna) and a large auk called kombu. Since themiso, by its nature, it is already rich in sodium, for the preparation of the soup it will not be necessary to add salt.
In Japan the soup ofmisois served accompanied bydeny, an aroma similar to our chives, along with the classic tofu and sometimes other seaweeds. The other ingredients of the miso soup are chosen based on the seasonality of the ingredients, since it is fish broth, there is often no shortage of shrimp and grated fish.
In the West theMiso soupit has undergone several adaptations, for example, in America it is served with daikon, mushrooms and potatoes, in our country it is served with carrots, potatoes, mushrooms and onion.
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